What – It’s Tuesday Again?

Wow – today is the last day in September. We are three-quarters of the way through another secular year. Unlike the secular year, the Church begins a new liturgical year with the arrival of the Advent Season, four Sundays before Christmas.

It’s interesting to note that the Gregorian Calendar, with the new year beginning on January 1 is also Catholic. For centuries each new year began on April 1, based on the Julian Calendar developed by Julius Caesar in 46 BC. At that time the new year was celebrated for eight days, beginning on March 25 and ending with a large party of merry making on April 1. Then in 1582 Pope Gregory XIII moved New Year’s Day to January 1. The reason behind the change is for another day entirely and a lengthy conversation. Today it’s all about the end of a month as yet another year will soon fade into the past.

They say the older you get, the faster time seems to fly. I suppose that’s true enough. Years do seem to fly by. As a child I can remember when summers seemed to last longer, and it took forever for Christmas Day to arrive. Now the days are all a blur – but that’s okay. It seems before you know it, it’s Tuesday yet again, with all those spicy things we love on Tuesdays such as tacos, burritos, enchiladas and best of all the margaritas that seem to flow beyond the end of the meal.

God never intended that we not enjoy life. He just asks three things – put Him first, celebrate in moderation and never ever harm one another. Have a wonderful day. Count your blessings and remember to always be grateful for what you have.

Deep Dish Taco Pie
1 Deep-Dish Pie Crust
1 lb Ground Beef
1/2 lb Chorizo
1 (16 oz) can Whole Black Beans
1 (10 oz) can Mexican Corn
1 (4 oz) can Diced Hatch Chilies
1 cup Iceberg Lettuce
2 firm Roma Tomatoes
2 or 3 Jalapeño Peppers
3 tablespoons Taco Seasoning
1 cup Pepper Jack Cheese
1 cup Sour Cream

Note: Pie Crust can be from the refrigerated section of the grocery store, frozen or from scratch. Par-bake the pie crust according to package or recipe directions. Set aside.

Heat oven to 350-degrees.

In a cast iron skillet over medium heat brown ground beef with chorizo. Break meats into smaller pieces as they brown to form crumbles of meat. Drain well.

While the meats are browning, drain black beans and corn. Mix together in a bowl with the Hatch Chilies. Shred lettuce. Seed and dice tomatoes. Slice Jalapeño Pepper, set aside.

Once the meats are drained, return to skillet and season with taco seasoning. Add the black bean misture. Stir to blend and warm through. Off heat add Pepper Jack Cheese, stir as the cheese melts.

Spoon filling into the pie shell. Place in the heated oven to bake for 10 minutes or until crust is fully baked and the filling is hot.

Remove Taco Pie from the oven. Let rest on the counter for a few minutes, the spread sour cream over the top. Scatter lettuce, tomatoes and Jalapeños. Let pie rest for a few minutes longer for the juices to settle.

Slice, serve and enjoy with your favorite Margarita.

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The Son of Man came to serve
and to give his life as a ransom for many.